This simple maple roasted carrot recipe is a delectable addition to your Thanksgiving or Holiday dinner table this season. Made with just a handful of ingredients (carrots are the star), it’s a nourishing and veggie-loaded way to reap cozy, warming flavors and a plethora of seasonal ingredients.

Simply combine chopped carrots with grass-fed butter or ghee (or feel free to swap with melted coconut oil or avocado oil to make this recipe plant-based and vegan), a drizzle of maple syrup to bring out the natural sweetness in the roasted carrots – and give them a caramelized flavor – a pinch of nutmeg, sea salt, and black pepper. Garnish the finished dish with pomegranate seeds for a sweet (and antioxidant-loaded crunch) and fresh parsley to add some grounding green earthiness. All in all, this recipe takes just 5 minutes to prep and 25 minutes to roast away in the oven. It’s a perfect no-fuss dish that delivers big on flavors and textures.

I enjoy serving this roasted carrot dish at Thanksgiving to compliment turkey and stuffing – it’s SO good. I find that the rainbow colors of the carrots and jewel-toned hues of the pomegranate seeds make it an absolutely beautiful addition to the table as well!

Maple Roasted Carrots

Serves 4-6 as a side dish

Prep time: 5 minutes
Cook time: 25 minutes

Ingredients:

2 pounds rainbow carrots, sliced into thin rounds
2 Tbsp. melted ghee or grass-fed butter
3 Tbsp. pure maple syrup
1/4 tsp. fresh nutmeg
1/2 tsp. flaky sea salt
1/2 tsp. freshly ground black pepper
1/3 cup pomegranate seeds, to garnish
1/4 cup finely chopped parsley, to garnish

Directions:

1. Preheat oven to 425F and line a large baking tray with parchment paper. Set aside.

2. Add chopped rainbow carrots to a large bowl. Drizzle with melted ghee or grass-fed butter, maple syrup, nutmeg, flaky sea salt, and pepper. Toss well to combine.

3. Spread carrots on parchment paper lined baking tray. Roast for 20-25 minutes or until tender and caramelized, stirring half way through.

4. Transfer carrots to a serving bowl and garnish with pomegranate seeds and finely chopped parsley. Eat immediately and enjoy!